1. Prepare the mutton and mutton bones.

2. Soak the mutton and mutton bones in clean water until they are more than 2 hours old.

3. Use gauze to anise coriander cinnamon peppercorns grass nuts grass kou scallions and ginger wrapped out of the seasoning packet.

4. soaked lamb and lamb bones into the soup pot.

5. Add water, boil, skim off the blood foam.

6. Add the seasoning packet.

7. Bring to boil over high heat, reduce heat to moderate, and cook until 2 hours.

8. Fish out the lamb and cut into slices.

9. Knead the flour with yeast and a little water to form a stiffer dough and let it rise until it doubles in size.

10. Pull the dough into equal sized dosage.

11. Roll out the dough into a circle.

12. Put the dough into a pan without oil. Cook the bun on low heat until both sides are colored.

13. In a separate pot, add the lamb broth and the vermicelli.

14. Add black fungus and cook.

15. Add salt, chicken essence and pepper to taste.

16. Tear and cut the bun into small dices by hand or with a knife and put it into a bowl.

17. Pour the vermicelli, fungus and soup into the bowl.

18. Add the lamb, cilantro and spicy black bean sauce.

Tips

For those who like spicy food, you can add red oil